Anne Willan

Almond Petits Fours

Preparation info
  • Makes about

    50

    petits fours
    • Difficulty

      Easy

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About

Care must be taken not to overbake almond petits fours as they are supposed to be soft in the center. To make macaroons, the same almond mixture is used, piped with a large plain tube into 2 in/5 cm rounds, and baked 15-20 minutes.

Ingredients

  • 6 ½ oz/200 g blanched, ground almonds
  • ¾ cup/150

Method

  1. Grease a baking sheet with melted butter or margarine using a pastry brush and line it with wax paper. Heat the oven to 350°F/175°C. Stir together the ground almonds and sugar.
  2. Beat the egg whites until frothy, then beat them into the almond mixture, adding enough to make a stiff paste that is just soft enough to pipe. Beat in the vanilla. Using the pastry bag,